Soy-Ginger Ground Chicken with Bok Choy and Rice
Ingredients
- 1 poundground chicken
- 1 poundbok choy
- 3 clovesgarlic
- 1 tablespoonfresh ginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- 1½ cupswhite rice
- 2¾ cupswater
- 2 tablespoonsvegetable oil
- 2 stalksgreen onions
- ·sesame seeds
Prep
- 01
Mince 3 cloves garlic.
- 02
Mince 1 tablespoon fresh ginger.
- 03
Trim 1 pound bok choy and cut into 2-inch pieces.
- 04
Slice 2 green onions.
Method
- 01
Bring 2 3/4 cups water to a boil in a large shallow pan or wide skillet over high heat. Stir in 1 1/2 cups white rice and 1/4 teaspoon salt. Reduce heat to low, cover, and simmer for 15 minutes, until water is absorbed.
- 02
While rice cooks, push it to the side of the pan. Increase heat to medium-high and add 2 tablespoons vegetable oil to the empty half. Add 1 pound ground chicken and cook, breaking it into small pieces with a spoon, for 4–5 minutes until no pink remains.
- 03
Push chicken to the side again. Add 3 minced garlic cloves and 1 tablespoon minced fresh ginger to the oil. Stir and cook for 30 seconds until fragrant.
- 04
Add 1 pound bok choy (cut into 2-inch pieces) to the pan. Stir everything together and cook for 2 minutes.
- 05
Pour 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil over the chicken and bok choy. Toss everything to combine and cook for 1–2 minutes, until bok choy is tender-crisp.
- 06
Divide among bowls and garnish with sliced green onions and sesame seeds.
Spice Tips
For more warmth, stir in 1/4 teaspoon white pepper or a pinch of cayenne when you add the soy sauce. If you like deeper umami, add 1/2 teaspoon fish sauce or an extra 1/2 tablespoon soy sauce. Fresh cilantro scattered over the top adds brightness.
If bok choy isn't available, swap in spinach, broccoli florets, or snap peas (reduce cook time to 1 minute for spinach). For extra heat, add a pinch of red pepper flakes or a dash of hot sauce.